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what to do with a whole chicken and 3lbs of mushrooms?

don't say marsala please. I like that but don't love the marsala wine. Maybe I could use a white wine?
what about coq au vin? I don't know how to make it though. What else. Oh yeah, oven not working.

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  1. I'd cut your chicken into pieces, then season and brown the meat and remove. Sweat two or three chopped onions, then add the mushrooms and cook them down, seasoned with thyme and rosemary. Stir in a good dollop of tomato paste (not necessary but I think it adds heft to a sauce), stiring to cook for a minute, then deglaze with wine and chicken broth. Bring to a boil, add the chicken in, cover and simmer until the chicken is done. You may want to remove the chicken when done in order to cook the sauce down to thicken, but it depends on how the sauce is.

    1. @Katecm answered nearly identically to what I was going to post. Chicken fricasse with mushrooms would be divine... and I am inspired as the weather is getting cooler

      Cut the chicken into pieces, dredge in flour brown on all sides in a large dutch oven, remove add garlic cloves (cut in half) and onions (in large slices) to the pan, then add carrots and celery (I like big chunks for fricasee) clean your mushrooms stir them in and continue to cook for about five minutes... add equal amounts water and white wine (half to three quarters cup each) and some chopped tarragon or thyme (I like tarragon) bring to a simmer and cover and continue to cook on low for about 15-20 minutes

      take it off the heat and stir in about a half cup or so of cream and addtional fresh tarragon and serve.

      1 Reply
      1. re: cgarner

        That sounds divine. That is going into my recipe bucket!

      2. How about a version of Chicken Paprikash?.....or...... You can bone out the chicken and use the meat for another application. Make stock and prepare for a Cream of Mushroom Soup.

        1. Make a galantine. The mushrooms can be integrated into the galantine as well as served alongside.

          2 Replies
            1. re: LuluTheMagnificent

              Sorry. It's a type of charcuterie where one fully debones the chicken and then reassembles around forcemeat. Typically poached and served with aspic and a salad, but there are other variations.

          1. It's been a while since I made it, but I immediately thought of Chicken Chasseur. I think the recipe I used was from Saveur, but couldn't google it up, as I may be wrong about that. Anyway, this Bobby Flay recipe seems close, and you could easily use more mushrooms as long as you saute the mushrooms in batches, so they can brown properly. (If you put three pounds in all at once, you'll get steamed mushrooms--not what you want here.) http://www.foodnetwork.com/recipes/bo...